Italian Steak & Potato Salad - Kraft Recipes Top
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Italian Steak & Potato Salad

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4 servings

Here's a tasty steak-house dish layered onto one terrific salad—with sliced flank steak, green beans and cubed new potatoes.

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Make It

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  • Score steak on both sides with shallow cross-cuts. Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add steak; cook 8 to 10 min. or until medium doneness (160°F), turning once. Remove steak from skillet; cover to keep warm.
  • Heat 2 Tbsp. of the remaining dressing in same skillet. Add potatoes and beans; cook 4 to 5 min. or until heated through, stirring occasionally.
  • Cut steak across the grain into thin slices. Toss greens and tomatoes with remaining dressing; spoon onto platter. Top with beans, potatoes, meat and croutons.

Special Equipment Needed

How to Slice Cooked Steak for Most Tenderness

Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to 10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.

Special Extra

Add 1/4 cup chopped onions with the tomatoes for an extra crunch.


  • 4 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

You can have steak and still eat well with this hearty low-calorie, low-sodium salad. In addition to tasting great, it also provides a good source of vitamin C, thanks to the vegetables.

Nutritional Information

Serving Size 4 servings
Calories 380
Total fat 14g
Saturated fat 4g
Cholesterol 65mg
Sodium 420mg
Carbohydrate 35g
Dietary fiber 7g
Sugars 6g
Protein 28g
% Daily Value
Vitamin A 35 %DV
Vitamin C 50 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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